Horseradish Cream Sauce for Roast Beef

I love my roast beef.  It is cheap, easy, and a great protein source.  Cold or hot, it is just plain awesomeness, and the bloodier, the better.  But just plain, it can get a bit boring.  It is good with the juices from the mushrooms I had cooked previously, but I wanted something different.  So...there I was, at Cody's Cub Scout meeting (first year kids require parents to attend all meetings, due to their age).  To pass the time, I was reading The Joy of Cooking.  Yeah...I'm that kind of dork.  I was mostly reading it to find new ideas and what are good combos for herbs and spices.  The Joy of Cooking isn't all recipes, like so many other cook books, as it has many techniques and tips for cooks.  Hey...where can you get a recipe for a good flambé and how to skin and prep a rabbit in one book?

While flipping through the sauces, I found an easy recipe for a horseradish sauce.  I am a big fan of horseradish, but it is often mixed with mayonnaise for sauces in the US, which I do not like at all.  You also find it in a Tewkesbury Sauce, which is a combo of horseradish and mustard.  I'm a purist, and I like to actually taste the pungent root.

Easy Horseradish Cream Sauce

1/2 Cup Heavy Cream*
3 Tbsp fresh lemon juice or white wine vinegar (I prefer the lemon juice)
2 Tbsp prepared Horseradish
1/4 Tsp salt
pinch of ground red pepper

Whip heavy cream in a bowl until it begins to form stiff peaks.  At this point, combine the other ingredients, and slowly introduce them into the cream, trying to get a uniform mix.  Take a little taste, and add a little more lemon or horseradish, depending how you like the taste.  Once you are satisfied, allow the sauce to chill out in the fridge for 30-60 minutes.  Mix prior to serving.

*OK...I will have to admit.  This recipe I found is not entirely paleo, and I'll explain.  The first step requires that you whip heavy cream into stiff peaks, then add the other ingredients.  When looking around, some people stated that coconut milk works just fine for doing this, so I tried that out.  So...after a good 5 minutes of manually whipping the coconut milk (the stuff from the carton, mind you), I gave up, and tried the hand mixer with a whisk attachment.  Gave that a few minutes...still nothing.  So...I figured it was maybe just the way they make that particular type of coconut milk.  So I go and buy a can of first press, unsweetened stuff (with a carton of heavy cream, just in case).  This coconut milk thickened a little, but did not stiffen into a whipped cream.  So I ended up having to use the heavy cream.  Oh well...I tried, at least.  Erin says it is good to have dairy once in a while anyway, so you do not lose your lactose tolerance (which we both have before, and it SUCKS).

Anyway, the sauce, once it rested a bit, came out phenomenal.  I just dolloped it onto my roast beef.  The tangy taste of the sauce complements the savory flavor of the roast beef perfectly.


For your gastronomical chemistry lesson for today, kiddies, I'll tell you why the horseradish and its asian cousin, wasabi, have a different type of "spice", than hot peppers like jalapeños.  Most of the hot peppers get their heat from a chemical called capsaicin.  This chemical compound, when it hits the mucous membranes, is what gives you the feeling of fire...both up above and down below, as you have mucous membranes on the way out, as well.  Dairy seems to be the best thing to combat the flames, for you spice n00bs. 

Horseradish, wasabi, and some purer mustards are given their piquance (another lovely gastro word) from a chemical called sinigrin, not capsaicin.  Unlike capsaicin, the sinigrin turns into mustard oil, which is extremely pungent and irritating to the sinuses and eyes.  This is why when you get a good amount of horseradish or wasabi in your mouth, it feels like someone punched you in the nose.  It also is really good for draining your sinuses, if you have a cold.  Because the spice does not stick around as long as capsaicin, I tend to like it more, as it doesn't kill your taste buds for as long.

Anyway, it is a classic sauce for roast beef, as I said, but it would go well with any cut of beef.  Maybe elk or venison as well, but I have yet to try that...    

Month 1 Weigh-In!

We've officially been on the Paleo diet for 4 weeks, so not only is it time for my Monday-morning weigh-in, but I also had to take my measurements again, for the first time since I started. I promised myself I wasn't going to obsess over numbers cause that would just make this a nightmare, but I do want to stay on top of things, so I've been weighing in every Monday, and will do measurements on every 4th Monday.

In my 4 weeks on the Paleo diet, I have lost 6 lbs. and 4 total inches!

And Chad has lost 8 lbs. in 4 weeks! (Chad's not doing measurements)

So despite the struggles and slip-ups, we're making progress!!!!! AND we've met our goal. When I started this blog, my goal was 28 days. But now I'm making a new goal: I'm going to try for 28 more!

Hold us accountable! And thanks so much for your support this far!

Cooking With Chad: Roast Beef and Mushrooms

'lo all!

Figured since my diet hasn't been exactly on the mark over the past week with all the craziness, I went simple tonight.  I just made some sautéed mushrooms and fried up some roast beef in a pan with some spices.

Sautéed Mushrooms

1 Tbsp Butter (I used organic, non-hormonal)
1 8oz package mushrooms, sliced (I used the standard white mushrooms this time, though Portobello are just as good!)
Spices as you like
1/4 cup water

Very easy...just melt the butter, and sauté the mushrooms in a medium pan at medium heat until browned, 2-3 minutes or so.  Be sure to stir or toss frequently, so they get evenly cooked.  I prefer to toss, as it coats better.  This would also be a good time to add any spices you would like.    When they start to look good, drop in your water, and let it simmer, until it reaches your desired tenderness.  I was wary doing this, as I had never tried this technique before, but I thought it made a noticeable difference from the last time I sautéed mushrooms, regarding texture uniformity and tenderness.

**A note on tossing: if you are bad at it...just stir.  Don't try to be Iron Chef America to impress your friends.  Be especially careful if you have liquids in the pan...they can easily spill.  If you are using oil or some other kind of flammable fat (yes...that includes butter), just don't if you aren't practiced.  No need for fires.  No matter what I am cooking, I usually both make sure no one is near the stove, and I turn away from the burner to toss, so, worst case, a little goes on the floor, versus dropping something onto the flame and it flaring up.**

Fried Roast Beef

Coconut oil spray
1/2 lb Italian Roast Beef, Thinly Sliced (I just got the local Shaw's brand)
Mélange (mix) of the following spices:

• Oregano
• Basil
• Marjoram
• Garlic Powdah
• Thyme
• Crushed Red Pepper

Yeah...that's right.  I said mélange.  Get yer highfalutin' cultured words here, kiddos.  Mix the spices together in a small bowl.  Put your mushrooms on a plate, and give your pan a quick rinse.  Spray your pan with coconut oil.  Shred or roughly chop up your roast beef into smaller bits, and toss into the pan over medium heat.  Let it get a-sizzlin, then give it some spice.  Don't over do it, and make sure the love is spread around.  You don't want to overpower the natural goodness that is roast beef.  If you got good beef, it should be red, at the very least, in the middle.  You don't need to cook it all that long, but I let it go until the red was almost gone...about 5 minutes.  If you overcook it, it can dry out, so that is how I can tell when it is done.

Drop the roast beef right beside those mushrooms and have at them.  I will say that it was a tasty and filling meal.

On another note, I picked up some awesome tea today.  It is loose leaf, which allows for some great tea blends.  This particular one I got was a Crème de Earl Grey.  Earl Grey is one of my favorite teas.  Nice and mellow and a great tea to wake up to.  The blend adds a creaminess to it, with hints of vanilla, which go really well with it.  If it wasn't caffeinated, I would have another cup right now...but I would never sleep tonight if I did...

It's been a tough week, Tater.

It's been a tough week.  We have been doing a lot of "not at home stuff", including bringing the boys to a Fresh Beat Band concert and Cody's Blue and Gold banquet for Cub Scouts (we are so proud of you, Cody!).  So, needless to say, the menu options weren't always that great, and we sometimes had to opt for less-than-paleo options.

But I will highlight a couple things that were great and out of the ordinary, trying to stick with the diet as much as possible.

First, when looking for an acceptable dinner for the boys, I found Bison and Beef hotdogs.  These were in the meat section, and not with the usual hot dogs.  These were significantly larger than hot dogs (think sausage-size), and, looking at the ingredients, were not made of a bunch of crap.  Plus, it was cool to introduce Logan to a new type of meat, albeit one that doesn't really taste any different, in my opinion.  I had mine bunless, of course, and they tasted great.  They were really high quality...not the stuff you get from Oscar Meyer (no offense to them...).

Cody, however, didn't want to go for the hot dogs, so I convinced him to, at least, go for sausages.  I picked him up some italian-style chicken sausages, and he loved it.  Once Logan finished his hot dog, he ate one of the sausages, as well, and really liked it.  Again, this was a more wholesome type of sausage, not the generic stuff in the hot dog section.

To go with it, we all had some cucumber slices.  Logan and I had ours plain, while Cody had his with some dill sprinkled over it and bathing in vinegar, just the way he likes it.

Yesterday was a less than paleo day for me, having gone to Fuddruckers after the concert for a treat.  I went with a 1/2lb elk burger with sautéed mushrooms and bacon.  Yes...ELK.  They also have buffalo burgers.  This was a smaller one, as far as Fuddruckers goes, and other restaurants offer wild boar burgers, as well.  I've had boar before...not really a fan.  Then again, not a huge fan of pork, either.

I can really tell the difference between when I am eating paleo and when I am not.  Anytime I start eating heavier foods, like that greasy burger yesterday, or even just heavier paleo foods, I feel sluggish and like crap.  I feel really good when I am eating well.  It's just a matter of finding the foods that are healthy, tasty, and are good to fill your stomach up.  If your stomach is filled, you don't feel like you are dieting.  My biggest issue is finding paleo options when I am not at home, or have no access to a grocery store.

Cooking With Chad: Coconut Bay Scallops and Fried Plantains

Despite Logan being sick, dinner was still very good.  I made a fairly simple dinner of Coconut Bay Scallops and some fried plantains.  Very easy and tasted great, is all I have to say. The scallops were bought from Shaw's Supermarket pre-crusted with coconut, but it would be nothing to roll some fresh, medium-sized scallops in some toasted coconut after rinsing them in cold water.  They just go in the oven on a foiled and sprayed baking sheet at a preheated 450°F (232°C) for 12-14 minutes.  They taste fantastic!  The natural sweetness of the scallop accented by the coconut, cooked to the perfect scallop texture, which should be firm, but not tough.  If it is tough, you cooked it too long.

Regarding the plantains, it is harder to get them out of the peels than it is to cook.  Taste wise, they are a very viable alternative to french fries, as they are paleo (fruit fried in coconut oil), and a bit healthier than fries, though not by much, as fried is still fried, and isn't the healthiest way to cook.  As long as they eaten sparingly, you should be good.

To cook the plantains, just put a few dollops of solid coconut oil into a pan, and melt it over a medium-low heat.  Once the oil is hot (but not smoking), just drop in some slices of plantain.  I try to do a single layer, as they tend to stick together before they get a good coating of the oil, and are kind of hard to separate without digital manipulation.  Let them fry for about a minute on one side, or until golden brown on the bottom, then flip.  Just watch the grease...we don't need no cave fires up in here.  Once both sides are done to your liking, just put on a plate with some paper towels or some other absorbing medium to drain.  Cook in batches if needed.  One medium sized plaintain, cut into 1/4" slices (a typical banana slice), should be enough for one person.  They, like other fried foods, tend to fill you up.  They taste fantastic all by themselves, or if you want, throw a bit of honey on there for a sweet taste, or some may prefer some sea salt.  Alone, they taste almost exactly like a french fry, with a hint of banana in the aftertaste.  The texture, as well, is quite similar.

One warning, though.  If you have unfried leftovers of the plantains, I caution you not to just pop them in your mouth like you would a banana.  Although they look strikingly similar to bananas, save their size, they will not taste like one.  Think of them as the ugly, mean older cousin of bananas.  I did it once when I was a kid, and I have since always double checked what I was buying, before I just bit in.

On a side note, Cody and I noticed a new fruit at the market last night.  It is called a Uniq Fruit, and its an ugly bastard (see below).  It looked like a grapefruit whacked with an ugly stick.  We were wondering what was so unique about it, so we bought one.  We were pleasantly surprised!  Hideous little spud that it is, it peeled easily, like a mandarin orange.  Inside, it looked like a grapefruit gave birth to a Clementine.  We both peeled off a section, and had at it.  Inside, this citrus fruit has a mild, really sweet, really juicy messy greatness to it!  I would put the taste as a cross between an orange and a mild grapefruit, with a hint of tangerine.  Very good!  They are a bit expensive, though, so it may just be an occasional treat.  Ours cost $1.79.

Hideous to look at - It is lumpy, frumpy, and has a poor complexion.  But oh...so...good.

Going out: Steamed Haddock

Hello there!

So, we went out to dinner last night.  I just wanted to share what I had, because it is a really good idea, as far as a recipe goes.  Despite what Erin thinks, I actually chose my meal because it sounded really good, and it was!  The fact that it was heart-healthy and paleo was just a bonus!

Here is how it went:  They took a goodly slab of haddock, which looked to be about 3/4lb, and put it in aluminum foil.  They drizzled olive oil on it, then put slices of zucchini, lemon, and tomato on top.  They then sealed the foil, which resembled a fish, and proceeded to bake it, so it steams in the olive oil, veggies, and its own juices.  It came out heavenly!  The fish was light and flaky, not at all dried out, and the vegetables were tender, with the various flavors infused with each other.  Overall, a fantastic dish!

If I were to guess, it would probably go in for 25-30 minutes at 350°F (177°C) to get that.

Cooking With Chad: Cheating (a little...)

I'll be the first to admit: as much as I wanted to, I haven't been 100%, no cheating, following the diet.  Nothing big, other than last Sunday's calzones (no one refuses Jimmy's cooking), but I have caved and gotten coffee a few times.  I know...tea has caffeine as well...but I can't get a turbo shot in tea, and mornings like the other morning, where I was up until 1am studying, and then up at 6am to make it out the door to take a test...I needed my coffee flavored caffeine.  I have been doing well though.  I am not doing anywhere as bad as I thought I would be doing.  I actively seek out paleo alternatives when I am peckish (say, dried fruit, nuts, or carrot sticks, instead of a bagel or something like that).  My biggest difficulty has been getting rid of pasta and rice.  I love them dearly, and I miss them so...

Bringing Logan out on a "date" tonight to Applebee's, since Cody gets to eat over Nana and Grampy's house, and I have already scouted out the menu for paleo-friendly meals.  Some of their salads and chicken dishes look really good, and they are served with portabella mushrooms instead of pasta or rice.

Have a great night all!

UPDATE: So we went to Applebee's.  Logan, as always, was a wicked flirt with the servers and even the manager, and drew them both pictures.  I ended up getting the Grilled Dijon Chicken with Portobello Mushrooms.  It came with sautéed veggies (really good) and potatoes, which I did not eat.  It did have a little cheese melted on top, which I failed to ask them not to do, but Erin says it is good to have a little dairy every once in a while, just so my body doesn't forget how to digest it. 

I've had lactose intolerance before, and it sucks! I had to gradually add lactose into my diet little by little to get my tolerance back again, and I had to deal with being uncomfortable and all the other...unfortunate...effects that come with lactose intolerance.